Beef picadillo cheese fries

When I cook picadillo, I use at least 500 grams of ground beef which is always more than enough for one meal. We like the leftovers, you see. So easy to store and reheat. Take just enough from the cold leftover, reheat and pair with rice or use as sandwich filling. So versatile.

It was while staring at a container of beef picadillo in the fridge that inspiration struck. We’ve done chili fries countless times before and while it’s tasty and filling, the sauce makes it a bit messy to eat. Why not substitute beef picadillo for the chili? And so, we did.

But that’s not all. Because the idea was not only to create a variation of chili fries but also to make the snack mimic nachos, dollops of cheese sauce went on top of the beef picadillo and fries. The result was fabulous!

Beef picadillo fries

Connie Veneracion

In case you don't have leftover picadillo, the recipe is given below. If you want a step-by-step guide, see the arroz a la Cubana recipe.

The fries were air fried. If you'd rather cook the potatoes the traditional way, see my tips and tricks for perfect French fries.

The cheese sauce is store bought. The kind you'd serve with nachos is perfect.

Print it!

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Snack

Cuisine Fusion

Servings 3 people

Ingredients

  

1x2x3x

• ▢ 500 grams ground beef with at least 30% fat
• ▢ 2 shallots peeled and chopped
• ▢ 6 cloves garlic peeled and chopped
• ▢ 2 sprigs oregano stripped
• ▢ salt
• ▢ pepper
• ▢ ½ cup chopped bell pepper
• ▢ ½ cup chopped carrot
• ▢ ½ cup sweet peas
• ▢ 2 cups diced tomatoes canned was used here
• ▢ 2 pinches sugar
• ▢ French fries enough for three people
• ▢ cheese sauce as much as you like
• ▢ finely sliced scallions to garnish

Instructions

 

• Heat a pan and spread the ground beef. Cook without disturbing for a few minutes.
• Stir, breaking up clumps, and cook until fat has been rendered.
• Cook the beef in the rendered fat until lightly browned.
• Add the shallots, garlic, oregano, a teaspoon of salt and a quarter teaspoon of pepper.
• Cook, stirring often, until the shallot pieces are just starting to turn translucent.
• Add the bell pepper, carrot and peas.
• Pour in the diced tomatoes and add the sugar.
• Stir until simmering.
• Cover the pan, set the heat to low and simmer for about ten minutes.
• Taste and add more salt and pepper, if needed.
• Cover the pan once more and continue cooking until the mixture is quite dry.
• Give your picadillo a final taste, adjust the seasonings, if needed, before assembling the dish.
• Spread your French fries on a serving plate.
• Spoon beef picadillo over the potatoes. You decide how much meat you want with your fries.
• Dollop cheese sauce over the meat and potatoes.
• Sprinkle in scallions.
• Serve immediately.